ix well.
Chill dough for about 1 hour so it
Cream shortening and sugar.
Add eggs, milk and vanilla.
Add flour.
Mix well.
Add pecans, dates and 1/3 cup chopped cherries. Mix.
Shape dough into tablespoon size balls.
Roll each ball in cornflake crumbs. Place on a greased baking sheet.
Top each cookie with 1/4 of a maraschino cherry.
Bake in a 375\u00b0 oven for 10 to 12 minutes.
rap them around each maraschino cherry, leaving the stem sticking out
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
Combine shortening and sugar.
Blend in eggs, milk, vanilla, cherries and dates.
Sift together flour, soda, salt and baking powder.
Add to other mixture.
Shape into balls; roll in crushed corn flakes.
Bake at 375\u00b0 for 12 to 15 minutes.
Sift together flour, baking powder, soda and salt.
Blend butter and sugar; add eggs.
Beat well.
Stir in milk and vanilla. Add sifted dry ingredients together with nuts, dates and cut cherries.
Mix well.
Crush corn flakes into fine crumbs.
Shape dough into balls using 1 level tablespoon dough each.
Roll balls into crumbs.
Place on greased cookie sheet.
Top each with 1/4 cherry.
Bake at 375\u00b0 for about 12 minutes or until lightly brown. Yield:
6 dozen 2-inch diameter cookies.
Mix first 8 ingredients together.
Spoon out batter with teaspoon for each cookie on wax paper.
Sprinkle with corn flake crumbs.
Roll each cookie until well coated.
Press to form cookie. Top with cherry cut in half.
Put on greased cookie sheet.
Bake at 350\u00b0 for 15 minutes.
Makes about 30 cookies.
Mix margarine and sugar; beat well.
Add eggs and vanilla. Add rest of ingredients except corn flakes.
Roll in corn flake crumbs formed into balls.
Place on cookie sheet.
Top each with 1/4 maraschino cherry.
Bake at 375\u00b0 for 12 to 15 minutes.
Cream the shortening and cream cheese.
Gradually add sugar, beating until light and fluffy. Add egg and almond extract; beat well. Combine flour, soda and salt. Add to creamed mixture, beating well. Chill about 1 hour.
Shape into 1-inch balls. Roll in pecans.
Place on ungreased cookie sheets.
Press cherry half into center of each cookie.
Bake at 350\u00b0 for 12 to 15 minutes. Yields about 6 dozen.
Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
Add flour cocoa, salt, baking powder and baking soda. Beat well.
Flatten about 1 tablespoon of dough.
Place a cherry in the middle of the dough and mold the dough around it.
Roll in sugar and repeat with remaining dough.
Place cookies 2 inches apart of an un-greased baking sheet.
Bake for 8 minutes and let cool on rack.
For glaze whisk ingredients together and spoon over cookies.
Crush corn flakes and set aside.
Mix flour, baking powder and salt.
Set aside.
Beat margarine and sugar.
Add eggs.
Stir in milk and vanilla. Add flour mixture.
Mix well.
Stir in nuts, dates and chopped cherries.
Shape into small balls. Roll in corn flakes. Place 2-inches apart on greased baking sheet.
Top with cherry quarters (ball flattens a bit).
Bake at 375\u00b0 for 10 minutes.
Mix dry ingredients.
Blend Crisco and sugar, then add eggs, milk and vanilla.
Blend in dry ingredients and gradually add nuts and cherries.
Drop by rounded teaspoons into crushed cornflakes. Place on a greased cookie sheet.
Top with 1/4 cherry if desired. Bake for 12 to 15 minutes in a 350\u00b0 oven.
Combine shortening and sugar.
Blend in eggs, milk, vanilla, cherries and dates.
Sift together flour, soda, salt and baking powder.
Add to other mixture.
Shape into balls; roll in crushed corn flakes.
Bake at 375\u00b0 for 12 to 15 minutes.
Cream shortening, sugar, eggs and vanilla.
Mix in the flour, then add cherries.
Bake at 375\u00b0 for 10 minutes.
Makes about 4 dozen.
Mix and drop by spoonful on cookie sheet.
Bake at 375\u00b0 for 10 to 15 minutes.
Cream shortening, sugar, eggs, milk and vanilla.
Add dry ingredients; mix well.
Add nuts and dates.
Dip one tablespoon cookie dough and shape into ball.
Top each cookie with cherries cut into fourths.
Bake at 375\u00b0 for 10 to 12 minutes.
Do not store or stack until cold.
Sift together flour, baking powder, soda and salt; set aside. Cream sugar and Crisco.
Blend in eggs; add buttermilk and vanilla.
Blend in dry ingredients and mix well.
Add nuts, dates and cherries.
Shape into balls.
Crush corn flakes and roll each ball in crumbs.
Bake at 375\u00b0 for 12 to 15 minutes.
n shallow dish.
ASSEMBLE COOKIES Roll dough into 11/2
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
eep in a warm place for about 30 mins until doubled